Go Back
–+ servings
Key Lime Cake

Key Lime Cake

Bakes into perfect cupcakes, round layers, sheets, bundts & loaves!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15

Ingredients
  

For the Cake Batter:

  • 1 cup Plant Milk 240ml
  • ½ cup Key Lime Juice 118ml
  • ½ cup Vegan Butter 113g
  • ¼ cup Vegetable Oil 60ml
  • 3 cups All Purpose Flour 375g
  • 1½ cups Granulated Sugar 300g
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Lime zest
  • Green food color 1 drop *optional

for the icing

Instructions
 

  • Grease & parchment line your cake pan(s) This recipe will make 1-9" x 9" single layer cake OR 2- 8" layers OR 3- 7" layers or 1 Standard Loaf pan, 24 cupcakes
  • Preheat the oven to 350°F
  • Melt the vegan butter & combine it with the vegetable oil
  • Combine the plant milk with the lime juice
  • In a large mixing bowl combine the flour, sugar, baking soda & salt & whisk or sift together to incorporate all the ingredients very well.
  • Add the all liquids: the plant milk with the juice & the melted vegan butter & oil & whisk smooth about 20 strokes to develop the batter
  • Add the lime zest & food color & whisk smooth
  • Divide the batter evenly between your prepared pans.
  • Bake immediately in a preheated 350°F oven for 25-30 minutes depending on the cake pans size and thickness of the layers, but always check at around 20 minutes
    (Loaves should take about 45 minutes but definitely check them at the 30 minute mark just to be sure, as all ovens bake differently.)
  • I like to do the "toothpick" test to make sure there is no raw batter in the centers before taking them out
  • Cool the cakes on a wire rack until you can safely touch them with your bare fingers, then flip them out of the pans carefully to cool the rest of the way.
  • Prepare the 2 2 2 cream cheese icing according to the instructions on that recipe page, or build a layer cake as you desire!

Video

Notes

Storage Key Lime cake with 2 2 2 Cream Cheese Icing can stay at room temperature for up to 3 days.. For longer storage wrap cake layers loosely and keep refrigerated for up to 1 week.. The cake layer(s) can be frozen wrapped well for up to 1 month
Tried this recipe?Let us know how it was!